Father’s Day is not too far away and you might be brainstorming on what to cook for the special day. What about taking a classic and improving it? We have a recipe for strip steaks with pepper cream sauce! The steaks are tender and juicy while the pepper cream sauce adds depth of flavor and richness to the dish. Combine with some tasty sides like Serrano ham wrapped asparagus and roast mini-golden potatoes, this dish will make it seem like you just sat down at a fancy steakhouse. Whether it is Father’s Day or your celebrating another important date, try out this special steak recipe!
Strip Steaks with Pepper Cream Sauce
Have steak like you have never had it before with this creamy pepper sauce! In 30 minutes, you will have a tender steak covered in a rich savory sauce that takes the steak to another level!
Remove the steaks from the refrigerator and let them come up to room temperature.
Preheat over to 225 degrees F.
Season the steaks on both sides with salt and black pepper. Melt butter in a large pan with a heavy bottom. Pan with a heavy bottom is ideal as it can retain heat better.
Once the butter starts to bubble, add the steaks to the pan and brown on both sides. For medium, cook 4 minutes on each side. Remove the steaks from the pan and place them in an oven safe dish. Cover the dish loosely with foil. Place the oven safe dish in the oven to keep the steaks warm.
Heat the pan over medium heat and add the beef stock. Use either a whisk or a wooden spoon to scrape off the pieces of meat stuck to the bottom of the pan. Once all of the pieces have been scraped off, cook the mixture for 3 - 5 minutes.
Add cognac/brandy and heavy cream to the pan. Cook over high heat while whisking continually. The sauce will start to thicken after 5 - 7 minutes. Add salt if necessary. Remove the sauce from heat. Plate the steaks and pour sauce over the top. Serve immediately.
Ingredients
Directions
Remove the steaks from the refrigerator and let them come up to room temperature.
Preheat over to 225 degrees F.
Season the steaks on both sides with salt and black pepper. Melt butter in a large pan with a heavy bottom. Pan with a heavy bottom is ideal as it can retain heat better.
Once the butter starts to bubble, add the steaks to the pan and brown on both sides. For medium, cook 4 minutes on each side. Remove the steaks from the pan and place them in an oven safe dish. Cover the dish loosely with foil. Place the oven safe dish in the oven to keep the steaks warm.
Heat the pan over medium heat and add the beef stock. Use either a whisk or a wooden spoon to scrape off the pieces of meat stuck to the bottom of the pan. Once all of the pieces have been scraped off, cook the mixture for 3 - 5 minutes.
Add cognac/brandy and heavy cream to the pan. Cook over high heat while whisking continually. The sauce will start to thicken after 5 - 7 minutes. Add salt if necessary. Remove the sauce from heat. Plate the steaks and pour sauce over the top. Serve immediately.
